Eating

It's a salad. It's a prosciutto and melon course. It's a fruit salad. It's a first course. It's a side course. It's a main course. Whichever Way you go, you'll put it together in less than 10 minutes.

80 cents for the best bowl of tomato soup you've ever had. A bowl that's got 43% of your day's Vitamin C and 82% of your Vitamin A. A low, low, low Glycemic Load of 2.5. Zero sugar. Nothing but fresh, ripe vegetables.

These big, substantial leaves make a great wrapper. You just have to steam them first so they're flexible and durable. Like tortillas. Delicious, easy and calorie-free. Especially with swordfish and salsa verde inside.

I'd eat watermelon all Summer even if it wasn't the Cheapest fruit around. Which leaves me with a lot of watermelon rind. Perfect for pickling. Intense, crunchy sweet-sour pickles that elevate the flavor status of all sorts of meats, salads and cocktails.

$1 for a plate of fried zucchini that's enough to start for a table of four. Crispy outside. Soft and warm inside. Not oily. Delicious. Gone in seconds.

Really ripe peaches. So sweet you won't even think about adding sugar. A deeply sweet and wonderfully refreshing Way to end a meal on a hot day. Or to start a hot Summer day. Lick your breakfast.

I thought this would be a great Summer vegetable dish to have with grilled chicken or tuna. Or hot dogs. And it is. But it's so flavorful you can build a meal around it. Have it with a simple salad. Toss it with pasta. Spread it on grilled bread.

Summer squash and tomatoes on a big, crisp pizza crust. Looks beautiful. Tastes even Better. Maybe the best good lookin' pizza ever. For $2. Required kitchen skills: stirring, slicing.

Could be your first course. Or your dessert. It's a cool, refreshing, flavorful way to start or finish a Summer meal. Preparation's a 10-minute job, start to finish. $1 serves 4.